Gluten-Free Pumpkin Cookies

Preheat oven to 350 degrees F. Whisk together coconut oil, pumpkin, brown sugar, egg, vanilla and 1 tablespoon of the honey in a large bowl. Whisk together almond flour, pumpkin pie spice, baking soda and 1/4 teaspoon of the salt in a medium bowl. Whisk flour mixture into canned pumpkin mixture until completely smooth, 2 to 3 minutes. Let dough stand 10 minutes.

Scoop cookies out using a 1 1/4-inch cookie scoop onto parchment paper-lined baking sheets. Using dampened fingers, flatten each cookie to 1/4-inch thickness. Bake in preheated oven until lightly browned, 8 to 10 minutes. Remove cookies from oven and let stand on baking sheets for 5 minutes. Remove to wire racks to cool completely, about 20 minutes.

Beat butter, powdered sugar and remaining 1 tablespoon honey in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy. Frost each cookie with 1 teaspoon frosting and sprinkle cookies evenly with remaining 1/4 teaspoon salt. Store in an airtight container at room temperature up to 3 days.